KOSHARY
Koshary is pretty much Egypt's staple street food. You can find anything from a 2-story koshary restaurant to a man with a cart on the side of the street. It has no meat, but even the biggest of carnivores don't miss it. Filling and healthy, come see Egypt's most famous dish! Instead of French-fried onions, I use my black pepper onion rings on here. I also caramelize about 4 large onions in butter and brown sugar for about 45 minutes and have both kinds of onion on there. It really makes it over the top, but a little too much to call it the real street food of Egypt, more like the home-style kind. I hope you enjoy!
Provided by nooney
Categories World Cuisine Recipes African North African Egyptian
Time 1h20m
Yield 8
Number Of Ingredients 18
Steps:
- Combine the chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
- Bring a pot of lightly salted water to a rolling boil. Cook the ditalani pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
- Combine the rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
- Meanwhile, combine the lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and cook at a boil until tender, about 30 minutes. Drain.
- Heat the olive oil in a saucepan over medium-high heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add the crushed tomatoes, season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
- Melt the butter in a pot over medium-high heat. Add the rice to the butter, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour the chicken stock over the rice; bring to a boil. Season the rice mixture with salt and pepper, reduce heat to low, cover the pot, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
- Mix the rice and lentils together on a large serving platter. Spread the cooked ditalani over the rice and lentil mixture. Serve with the marinated chickpeas, the tomato sauce, and the French-fried onions as condiments.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 84 g, Cholesterol 4.1 mg, Fat 10.4 g, Fiber 12.7 g, Protein 17.6 g, SaturatedFat 3 g, Sodium 796.7 mg, Sugar 3.8 g
EGYPTIAN KOSHARY
This recipe is one of the most famous recipes in Egypt. It's a traditional food that is delicious and savory.
Provided by suzan.s
Categories World Cuisine Recipes African North African Egyptian
Time 1h50m
Yield 12
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander. Return macaroni to cooking pot, cover and keep warm.
- Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelized brown color. Add garlic and cook another minute. Remove from pan, drain on a paper towel-lined plate.
- Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using). Bring to a boil then reduce heat to medium-low and simmer about 12 minutes.
- Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with tomato sauce.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 69.2 g, Fat 3.4 g, Fiber 7.9 g, Protein 12.4 g, SaturatedFat 0.6 g, Sodium 677.2 mg, Sugar 4.8 g
KUSHERIE (EGYPTIAN RICE AND LENTILS)
Easy to make, despite the recipe length, and high in protein. In Egypt this is served with plain yogurt as a side dish. From Mennonite cookbook More-With-Less.
Provided by Kaarin
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often.
- Add the 3 cups boiling stock and the salt and pepper.
- Cook uncovered 10 minutes over medium heat.
- Stir in the rice and 1 cup stock.
- Bring to boil, reduce heat, cover and simmer 25 minutes without stirring.
- Meanwhile make sauce: Heat all the sauce ingredients together in a medium saucepan.
- Bring to boil, reduce heat, cover and simmer 20-30 minutes.
- To make browned onions, heat oil in a small skillet.
- Saute onions and garlic over medium heat till browned.
- To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.
Nutrition Facts : Calories 391, Fat 9.9, SaturatedFat 1.4, Sodium 1183.5, Carbohydrate 67.6, Fiber 7.3, Sugar 14.2, Protein 10.3
LENTILS AND RICE (KOSHARY) (EGYPT)
Yet another recipe I discovered on the "World Hearth Circle of International Cooking." This looks promising as a meatless main dish or a side dish.
Provided by Happy Hippie
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in pan, add onion and fry for 3 minutes.
- Add lentils, water, pepper and cumin.
- Bring to a boil and simmer for 5 minutes. Add 2 cups water and bring to a boil.
- Add rice and salt and continue to boil.
- Then reduce heat to low, cover the pan and simmer for 15 minutes.
- Remove from heat and let sit for 10 minutes. Serve.
Nutrition Facts : Calories 218.4, Fat 2.1, SaturatedFat 0.3, Sodium 151.5, Carbohydrate 43.3, Fiber 2.8, Sugar 1.1, Protein 5.7
KOSHARY (RICE LENTILS AND PASTA IN TOMATO-GARLIC SAUCE)
This carb-heavy dish is Egyptian comfort food. This recipe was cobbled together by Nick Kindlesperger in an attempt to recreate a dish he saw on Anthony Bourdain's _No Reservations_. It's simply and home-y, but is a little fussy because everything has to be cooked seperately, then combined at the end. Published at Serious Eats. http://bit.ly/fYRzQC
Provided by DrGaellon
Categories Long Grain Rice
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- For the Tomato and Garlic sauce: Pour olive oil into a medium-sized saucepan set over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add the tomato sauce. Simmer until slightly thickened, about 10 minutes. Add the water and vinegar, and turn the heat to high. When it starts to boil, immediately turn off the heat. Transfer to a medium-sized bowl, season with salt to taste, and set aside.
- For the Koshary: Pour one tablespoon of olive oil into a large, heavy skillet set over medium-high heat. When shimmering, add onion and stir well. Once coated in the oil, reduce heat to low and cook until heavily caramelized, about 45 minutes to an hour. Stir often.
- Meanwhile, preheat the oven to 350°F Also, fill a medium-sized pot with water, salt heavily and bring to a boil over high heat. Cook the pasta until al dente, then remove to a bowl with a strainer. Toss with 1 tbsp olive oil.
- Bring water back to the boil. Add the lentils, and then reduce heat to medium-low. Simmer until cooked, but still al dente, about 15 minutes. Drain lentils and set aside to cool.
- Pour two tablespoons of olive oil into a dutch oven set over medium heat. Add the cinnamon sticks and stir until fragrant. Add the cardamom, cumin, and rice. Stir well; cook until the spices are aromatic and the rice is mostly opaque. Add water. Bring to a boil, stir well and cover. Place in the oven and cook for 13 minutes. If done, fluff with a fork, and season with salt to taste.
- Place a skillet over medium-high heat. Add 1/2 tablespoon of oil. When shimmering, add the pasta. Let it cook undisturbed for about a minute, or until it begins to get brown and a little crusty on the bottom. Toss well, and cook until it is toasty and slightly chewy. Transfer pasta to a bowl.
- Add another 1/2 tablspoon of oil to the pan. When shimmering, add the lentils and cook them until they are slightly toasted, about 30 seconds a side. Transfer them to another bowl.
- Scoop out some rice onto a plate. Top with a scoop of pasta, lentils, tomato sauce, and some of the caramelized onions.
Nutrition Facts : Calories 897.3, Fat 19.1, SaturatedFat 2.8, Sodium 619, Carbohydrate 152.5, Fiber 18.5, Sugar 9, Protein 27.1
KUSHARI - EGYPTIAN RICE LENTILS AND TOMATOES
I saw this dish being made on a travel/food program so the measurements are a bit of a guess. I would say this would be about 6 serves. The tomato sauce is quite vinegary. If you a seasoned cook you could cook the lentils, rice and macaroni all together adding the ingredients at the right time so everything finishes cooking at the same time. I like to add a good sprinkle of chilli oil just before serving.
Provided by Coasty
Categories Low Cholesterol
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pick over the lentils and wash well and drain. In a large pot add lentils and cover with cold water so the water is 3cm above the lentils. Bring to boil and reduce heat, cover and simmer for about 30 mins until tender. You make need to add more water through the cooking, stir occasionally.
- Cook the rice in your preferred method (I use a rice cook so its easy). If you want cook the rice in stock or add a stock cube.
- For the sauce heat 1/2 cup oil in large fry pan and saute the garlic and chilli for a few minuets Add the tomatoes, water and vinegr and bring to boil. Reduce heat and simmer until cooked down - about 20 minutes.
- Bring a pot of salted water to the boil and cook the macaroni. Drain and set aside.
- Heat the remaining 1/2 cup oil and saute the onion until golden brown. You can also fry until crispy if you like. Remove and drain on paper towels.
- To serve the dish divide and layer ther lentils, then rice, then macaroni followed by the tomato sauce and fried onions.
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